Sweet Pea Microgreen Bruschetta
Sweet, crunchy, savory pesto topped bruschetta made from microgreens ad spinach ready to eat in minutes.
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Servings: 6 Servings
Ingredients
For the pesto
- 1 cup Frozen Peas No need to cook; remove from freezer and let thaw 15 minutes
- 1 oz The Greensted fresh Sweet Pea Microgreens chopped lightly
- 1 cup Fresh Spinach
- 1/4 cup Grated Parmesan or Romano Cheese Nutritional yeast for dairy free
- 3 Tablespoons EVOO
- 1 teaspoon Lemon Juice
- 1/2 clove Garlic save other half for bruschetta
- Salt and pepper to taste to taste
For the Bruschetta
- 6 slices Ciabatta style bread
- 2 Tablespoons EVOO
- 1/2 clove Garlic
To serve
- Freshly grated Parmesan Cheese Romano if preferred
- Lemon Zest
- Freshly grated Black Pepper to taste
- Extra EVOO
- Additional fresh Sweet Pea Shoots for garnish
Instructions
To make the pesto topping:
- Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is prepared.
To make the Bruschetta
- Pre-heat your broiler or grill
- Drizzle the Ciabatta slices with EVOO
- Toast for 2-3 minutes a side, until crisp and golden brown
- While the toast is still warm, rub the remaining half garlic clove lightly onto the rough toast.
To serve
- Spread the Sweet Pea pesto over the 6 slices of toasted Ciabatta
- Add extra Parmesan (or Romano) and lemon zest to each piece; then top with additional fresh pea shoots
- Drizzle with extra EVOO and garnish with a sprinkle of black pepper.
Notes
Nutrition
CALORIES: 205kcal | CARBOHYDRATES: 17g | PROTEIN: 5g | FAT: 13g | SATURATED FAT: 2g | CHOLESTEROL: 3mg
SODIUM: 202mg | POTASSIUM: 58mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 220IU | VITAMINC: 10mg | CALCIUM: 52mg
Source: https://www.sprinklesandsprouts.com/pea-bruschetta/
